Which term refers to a cheesecloth bag of herbs and spices used to flavor stock?

Which term refers to a cheesecloth bag of herbs and spices used to flavor stock?

• A. A cheesecloth bag of herbs and spices; used in broth that won't be strained
• B. A bundle of fresh herbs tied together
• C. A way to blanch bones
• D. A base for stock

Answer: (A)

A sachet is a cheesecloth bag of herbs and spices used to flavor stock. It lets flavors infuse into the liquid while keeping the solid pieces contained, making it easy to remove the bag once the stock has the desired depth and clarity. This method is preferable when you want a clean broth without loose bits, and you can decide to leave the sachet in longer if you want a stronger aroma. It’s different from a bouquet garni, which is a bundle of fresh herbs tied together and used loose rather than in a bag, and it isn’t a technique for blanching bones or a base for stock itself.

A sachet is a cheesecloth bag of herbs and spices used to flavor stock. It lets flavors infuse into the liquid while keeping the solid pieces contained, making it easy to remove the bag once the stock has the desired depth and clarity. This method is preferable when you want a clean broth without loose bits, and you can decide to leave the sachet in longer if you want a stronger aroma. It’s different from a bouquet garni, which is a bundle of fresh herbs tied together and used loose rather than in a bag, and it isn’t a technique for blanching bones or a base for stock itself.